250 gm channa dal
50 ml yoghurt
20 ml oil
5 gm mustard seeds
3 gm red chillies
2 gm asafoetida
20 ml water
5 ml lemon juice
10 gm green chillies
20 gm coriander leaves
10 gm ginger
10 gm turmeric
salt to taste
3 gm soda bi-carb
10 ml oil
For the preparation, chop coriander leaves, green chillies and ginger. Grate the coconut.
Soak the lentils in water for at least 2 hrs and blend with the yoghurt, to form the consistency of pancake batter.
Mix in the sugar and leave in a warm place to ferment overnight. Mix in the soda bi-carb with oil and leave in a cool place.
For cooking, mix in the remaining ingredients for the batter after it is fermented. Grease a mould or other suitable vessel and place in a steamer.
Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.
Cover and steam for 20 minutes. Remove, cool and cut into cubes.
Heat oil in a pan and add the mustard seeds, when crackling add the rest of the tempering ingredients.
Pour over the dhokla cubes. Garnish by sprinkling grated coconut and coriander leaves.